SIGNATURE DISHES ZEASCAPE RESTAURANT KAO PAD SABPAROD GAENG MASSAMAN GAI - CHICKEN NUEA - BEEF GAENG POO SEN MHEE

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1 ZEASCAPE RESTAURANT SIGNATURE DISHES MOO HONG 220 GAENG POO SEN MHEE KAO PAD SABPAROD 280 Phuket pineapple fried rice with vegetables, cashew nuts and prawns tender pork belly sautéed with four spices served with steamed jasmine rice 475 crab meat in a red curry base with thin rice noodles drizzled with garlic oil and sweet basil GAENG MASSAMAN GAI - CHICKEN NUEA - BEEF a sweet curry that originated from Southern Thailand as a dish consisting of slow-cooked chicken thigh or beef in a mixture of curry paste with a strong flavouring of peanuts, a hint of nutmeg and cinnamon and a few chunks of sweet potato that have delightfully soaked up the coconut milk, served with steamed jasmine rice : Gluten Free : Contains Nuts Allow us to fulfill your needs - please let one of your hosts know i f you have any special dietar y requirements, food allergies or food intolerances.

2 WESTERN CUISINE STARTING ELEMENTS BLUEFIN TUNA TARTARE HAND-DIVED AMERICAN SCALLOPS BLUEFIN TUNA TARTARE 295 bluefin tuna, avocado, tomato jelly, virgin olive oil, sour cream, wild rocket and black olives in a light lime vinaigrette dressing HAND-DIVED AMERICAN SCALLOPS 495 carpaccio of king scallops with pepper coulis, shaved asparagus pickles, carrots, radishes and turmeric dressing LIQUID ELEMENTS CAPPUCCINO OF CHAR-GRILLED 150 BUTTERNUT PUMPKIN char grilled butternut pumpkin with truffle scented foam topped pumpkin seeds, pumpkin crumble and garden herb croutons SWEET CORN EGG DROP SOUP 150 with corn milk foam and corn powder CAPPUCCINO OF CHAR-GRILLED BUTTERNUT PUMPKIN

3 SALAD ELEMENTS BLUE CRAB SALAD HOME-CURED SALMON SALAD BLUE CRAB SALAD 415 blue swimmer crab and Granny Smith apple topped with spicy chili pearls and red wine vinegar HOME-CURED SALMON SALAD 340 home-cured gravlax smoked à la minute with pickled shallots, gherkins, soy beans, crème fraîche and brown bread crisps ORGANIC GREEN LEAVES 130 organic leaves of rocket, romaine and green oak with sunflower sprouts, asparagus, roasted sweet bell peppers, radishes, shaved cucumber and cherry tomatoes in a classic lime & extra virgin olive oil dressing CAESAR SALAD 230 the classic with romaine lettuce, soft boiled egg, Parmesan cheese, Caesar dressing and sourdough croutons U can add chicken fillet strips or 80 U can add smoked salmon 110 TURF ELEMENTS AUSTRALIAN BEEF TENDERLOIN PAN-SEARED TAMARIND CHICKEN BREAST AUSTRALIAN BEEF TENDERLOIN G grilled to your liking and served with a soft cauliflower purée, burnt shallots, garlic confit, potato fondant, forest mushroom ragout and Béarnaise croquettes PAN-SEARED TAMARIND 300 CHICKEN BREAST tamarind-marinated chicken breast with a mild massaman risotto served with coconut cream and lotus crisps WAGYU BEEF RIB EYE 220 G 890 grilled to your liking with grilled asparagus, roasted garlic, potato fondant, forest mushroom ragout and béarnaise sauce SPICY DRY-RUBBED 445 PORK SPARE RIBS 500 G served with local honey BBQ sauce, buttery potato mash, carrot mi-cuit and a rocket-red onion salad

4 SURF ELEMENTS SEA BASS FILLET SNAPPER FILLET SEA BASS FILLET 325 pan-fried sea bass fillet with baby clams, sautéed shallots, seared tomatoes, potato and fresh organic herbs SNAPPER FILLET 325 baked snapper fillet topped with glazed buttery ovenbaked potatoes, garden green peas, mussels and white wine butter sauce CRACKLE KING PRAWNS 360 crispy king prawns in pork skin crackling with Japanese yuzu mayonnaise and butter-poached cherry tomatoes. CRACKLE KING PRAWNS GARDEN ELEMENTS POTATO & PARMESAN GNOCCHI 275 sautéed potato gnocchi in brown butter with plum tomato purée and organic sunflower cress topped with authentic Italian mozzarella TOFU TOFU 195 perfectly cooked soft tofu mixed with eggplant then stir-fried and topped with crispy basil SIDE ELEMENTS BOK CHOY IN OYSTER SAUCE WITH FRIED GARLIC AND ALMONDS 60 STEAMED CRUNCHY VEGETABLES WITH EXTRA VIRGIN OLIVE OIL 125 TRUFFLE FRIES 140 CRISPY FRIES 110 GARLIC BREAD 120 CHEF S CRUNCHY GARDEN SALAD 120

5 WHEAT FOREST MUSHROOM FETTUCCINE 295 fettuccine pasta sautéed with champignon, straw and chanterelle mushroom stew topped with aged Parmesan SPICY LEMONGRASS SPAGHETTI 295 sautéed spaghetti with lemongrass, chili paste, fresh lime, red chilies and bunches of fresh herbs ANGEL HAIR CRUSTACEANS 325 Pernod-deglazed sautéed crab in crustacean butter with tomato concasse and fresh chives FOREST MUSHROOM FETTUCCINE PASTA SPAGHETTI CARBONARA PENNE, SPAGHETTI or PAPPARDELLE with: CLAMS, MUSSELS, CHARDONNAY AND PARSLEY 295 CARBONARA SAUCE, BACON, CREAM, 225 EGG AND CHEESE BOLOGNESE SAUCE AND MEAT RAGOUT 270 AMATRICIANA SAUCE, BACON, ONIONS, GARLIC, 255 TOMATOES AND A LITTLE SMOKED DRIED CHILI FLOUR CHICKEN CAESAR WRAP 295 grilled chicken, crunchy romaine lettuce, egg, crispy bacon and Parmesan wrapped in a roasted garlic tortilla, toasted to perfection and served with crispy fries U WAGYU BURGER 200G 385 char-grilled Australian Wagyu beef burger topped with bacon, onion compote, tomato, lettuce, pickles and smoked Cheddar cheese on a toasted soft charcoal bun served with fries CHICKEN GREEN CURRY PIZZA 285 mild coconut green curry sauce, tender chicken, sweet basil, peas and green eggplant MIXED GRILLED VEGETABLE PIZZA 265 mozzarella cheese, sautéed onions, aubergine, tomatoes, black olives, roasted garlic, smoked dry chili and Italian & sweet basil SEAFOOD MARINARA PIZZA 425 SMOKED SALMON OPEN SANDWICH 345 mozzarella cheese, tomatoes and oregano with mixed prawns, squid and fish smoked salmon with shaved fennel, lumpfish roe, frisée lettuce, tomato and lime-olive oil dressing QUATTRO FORMAGGI 325 FOUR CHEESE PIZZA BEYOND THE CLUB SANDWICH 295 mozzarella, provolone, goat s cheese and gorgonzola grilled chicken, crispy bacon, smoked cheese and egg with your choice of white or brown toasted bread served with crispy fries and salad PEPPERONI PIZZA 325 mozzarella cheese, pepperoni and black olives

6 ZEASCAPE RESTAURANT THAILAND S INSPIRATION THAI STARTERS TOD MAN PLA 250 deep-fried ground fish patties with spices and red curry paste served with sweet & sour sauce, cucumber and crushed peanuts SOM TAM POO NIM THOD 265 the famous spicy green papaya salad made with long beans, tomatoes, palm sugar, dried shrimps, peanuts, lime, softshelled crab and fish sauce with fresh lime dressing LAAB MOO 195 minced pork with fresh Thai herbs, toasted cracked rice, chili powder and fresh mint with fresh lettuce cups TOD MAN PLA THAI SOUPS TOM YUM GOONG 250 a spicy, hot and sour soup with prawns and straw mushrooms first served during the reign of His Majesty King Chulalongkhorn or King Rama V to receive visitors from France and remains a popular dish to this day DUCK AND YELLOW NOODLE SOUP 200 roasted duck and coconut soup with mushrooms, lemongrass, chili and fresh coriander TOM YUM GOONG : Gluten Free : Contains Nuts Allow us to fulfill your needs - please let one of your hosts know i f you have any special dietar y requirements, food allergies or food intolerances.

7 THAI CURRIES AND STIR-FRIES GAENG KIEW WAN GAI OB WOON SEN GAENG KIEW WAN GAI 240 Thai-style green curry with chicken, eggplant, chili and a handful of sweet basil OB WOON SEN 260 baked glass noodles with fresh herbs and your choice of protein (crab or prawns) NUEA PAD PRIK THAI DUM 280 wok-fried Australian beef with garlic & pepper sauce GOONG PHAD NOR MAI FARANG 300 stir-fried prawns with garlic, asparagus and oyster sauce PLA THOD YUM MAMUANG 240 crispy fried sea bass fillet with tangy young mango salad, red chili and cashew nuts all curry and stir-fried mains are served with steamed jasmine rice KAO PAD THAI PAD KRA PROW KAO PAD THAI 150 GAI - CHICKEN or MOO - PORK 175 NUEA - BEEF or GOONG - PRAWN 195 the original Thai-style fried rice with tomato, kale, onions and black soy sauce PAD KRA PROW 220 NUEA RUE MOO your choice of wok-fried minced beef or pork with garlic, chili, hot basil and a fried egg

8 DESSERTS KHAO NIEW MAMUANG HOT CHOCOLATE OVERFLOW LAVA KHAO NIEW MAMUANG 200 sticky rice with ripe mango and coconut cream BANANA & WHITE CHOCOLATE 200 PARFAIT WITH A TWIST caramelized banana with a crisp sesame tulip, coconut ice cream, young coconut jelly and crispy milk curd IN SEASON TROPICAL FRUITS 150 a platter of carved in season selected fruits HOT CHOCOLATE OVERFLOW LAVA 250 hot, sweet and gooey on the inside, soft and fluffy on the outside, this dish is served with a generous scoop of homemade Madagascar vanilla bean ice cream OUR TAKE ON 200 A PINA COLADA COCKTAIL wonderfully roasted thinly-sliced pineapple with pina colada foam, coconut jelly and coconut pearls topped with a generous scoop of homemade coconut ice cream ICE CREAMS AND SORBETS 1 SCOOP 100 ICE CREAMS Caramel Oreo cookies and cream Matcha green tea SORBETS Raspberry Rum raisin Salted caramel Madagascar vanilla bean Lemon Black coffee Dark Belgian chocolate Thai tea Passion fruit

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